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Levickienė D, Kulaitienė J, Vaitkevičienė N, Rakauskaitė L. Influence of Mulberry Leaf Powder Additive on Chemical and Physical Characteristics of Wheat and Rice Flour Butter Cookies. Foods 2024; 13:1737. [PMID: 38890966 PMCID: PMC11171856 DOI: 10.3390/foods13111737] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2024] [Revised: 05/21/2024] [Accepted: 05/29/2024] [Indexed: 06/20/2024] Open
Abstract
People of all age groups consume cookies every day. Consumers' preferences for cookies supplemented with functional plant raw materials have recently increased. Therefore, this research aimed to investigate the influence of a mulberry leaf additive on the proximate and mineral compositions, total phenolic and total chlorophyll content, antioxidant activity, and the hardness and color properties of butter cookies. Wheat and rice flour butter cookies were prepared by replacing the flour with mulberry leaf powder at 0, 4, 8, and 12% (w/w). The results revealed that the investigated chemical and physical characteristics of butter cookies depend on the flour used (rice or wheat) and the addition of mulberry leaf powder. Wheat and rice flour cookies with 12% mulberry leaf powder had the significantly highest contents of fiber (20.34 and 20.23%, respectively), ash (1.73 and 1.75%, respectively), K (170.22 and 160.22 mg 100 g-1, respectively), and Ca (170.45 and 160.68 mg 100 g-1, respectively). The rice flour cookies enriched with 12% leaf powder had the greatest amounts of total phenolics (1.48 mg 100 g-1), Zn (12.25 mg kg-1), Mn (6.28 mg kg-1), Cu (1.95 mg kg-1), and antioxidant activity (67.98%). However, the wheat cookies without mulberry leaf powder contained the most B (9.12 mg kg-1), while the no-added rice cookies contained the most Fe (14.30 mg kg-1). Replacing flour with leaf powder increased the cookies' hardness and decreased their lightness. In conclusion, enriching butter cookies with freeze-dried mulberry leaves can improve their nutritional value and antioxidant activity.
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Affiliation(s)
- Dovilė Levickienė
- Department of Plant Biology and Food Sciences, Agriculture Academy, Vytautas Magnus University, Donelaicio St. 58, 44248 Kaunas, Lithuania; (J.K.); (N.V.); (L.R.)
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Büyük Z, Dulger Altiner D. Investigation of antioxidant and sensory properties and in vitro bioaccessibility of low-fat functional cookies substituted with wheat germ flour and coffee silverskin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1322-1334. [PMID: 37770412 DOI: 10.1002/jsfa.13013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 09/14/2023] [Accepted: 09/29/2023] [Indexed: 09/30/2023]
Abstract
BACKGROUND This study aimed to produce new functional cookies with high nutritional properties and low calorie content. It investigated the effects of incorporating wheat germ flour (WGF) at levels of 10-30% as a substitute for whole wheat flour (WWF), along with coffee silver skin (CSS) in the same proportions, serving as natural functional additives to substitute for fat in cookie formulations. RESULTS The total phenol content of the cookies with added WGF-CSS ranged from 1813.72 to 1838.45 mg gallic acid equivalent (GAE) per kilogram of dry weight (mg GAE kg-1 ), whereas the total phenolic bioaccessibility values ranged between 53.39 and 56.84%. Of the three methods used to determine antioxidant capacity (AC), the cupric reducing antioxidant capacity (CUPRAC) method gave higher bioaccessibility values (44.55-51.19%) than the 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical cation and 2,2-diphenyl-1-picrylhidrazyl (DPPH) scavenging methods. The contribution of WGF-CSS supplemented cookies to the recommended dietary allowances (RDA) (%) of K, P, Mg, and Ca increased depending on the number of cookies consumed and the WGF and CSS ratio. The general acceptability scores of the cookies varied between 5.66 and -7.08, and the 10% WGF cookie (F2) (6.48) sample received the score that was closest to that of the control. Moderately strong positive relationships (r > 0.90, P < 0.05) were detected between the physicochemical and sensory characteristics of the cookies. CONCLUSION As a result, WGF and CSS food additives with high nutritional properties can be recommended as potential enriching ingredients and fat substitutes in the development of new products in the functional food industry. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Zülal Büyük
- Master's Program of Gastronomy and Culinary Arts, Institute of Social Sciences, University of Kocaeli, İzmit, Turkey
| | - Dilek Dulger Altiner
- Department of Gastronomy and Culinary Arts, Faculty of Tourism, University of Kocaeli, Kartepe, Turkey
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Baraiya KG, Bojayanaik M, Surasani VKR, Chavan SD, Chavan MR, Lende SR, Alandur VS. Utilization of fish protein isolates to supplement oat-based cookies and assessment of end product quality. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023:10.1007/s11356-023-27804-6. [PMID: 37227645 DOI: 10.1007/s11356-023-27804-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Accepted: 05/17/2023] [Indexed: 05/26/2023]
Abstract
Bullseye and Pacu fish processing waste were valorized through its conversion into functional protein isolates, followed by the utilization of recovered proteins to supplement oat-based cookies at different levels (0, 2, 4, 6, 8 and 10 g/100 g) and baking temperatures (100, 150, 170, 180, 190 ˚C). With different replacement ratios and baking temperatures, the best selection was made at (4 and 6%) and baking temperatures (160 and 170 ˚C) for BPI (Bullseye protein isolate) and PPI (Pacu protein isolate) based cookies, respectively based on sensory and textural characteristics. The developed products were analyzed for its nutritional, physical, textural, and sensory quality. No significant differences were found in the moisture and ash contents of the cookies from different lots, while the protein content was highest for cookies with 6% PPI. The spread ratio was lower reported for the control cookies compared to the fish protein isolate-based counterpart (p < 0.05), and it decreased with increasing thickness of cookies. Significantly higher total essential amino acid values were obtained in cookies supplemented with 6% Pacu protein isolates, whereas 4% Bullseye protein isolate-supplemented cookies were higher in total non-essential amino acid content. The total plate count was higher in control cookies (0.35 ± 0.33 cfu/g) compared to fish protein isolate-supplemented cookies. The hardness values were maximum for control group cookies (19.14 ± 0.98 N) compared to protein isolate incorporated cookies (17.22 ± 1.05 N and 16.26 ± 0.9 N). However, the difference among the all-treatment group is not significant (p > 0.05).
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Affiliation(s)
- Kirankumar Gopalbhai Baraiya
- Department of Fish Processing Technology, Karnataka Veterinary, Animal and Fisheries Sciences University Bidar. College of Fisheries, 575002, Mangaluru, India
| | - Manjanaik Bojayanaik
- Department of Fish Processing Technology, Karnataka Veterinary, Animal and Fisheries Sciences University Bidar. College of Fisheries, 575002, Mangaluru, India.
| | - Vijay Kumar Reddy Surasani
- Department of Fish Processing Technology, Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar. College of Fisheries, Karnataka, 575002, Mangaluru, India
| | - Sachin Dnyanoba Chavan
- Department of Fish Processing Technology, Karnataka Veterinary, Animal and Fisheries Sciences University Bidar. College of Fisheries, 575002, Mangaluru, India
| | - Mayuri Radhesham Chavan
- Department of Fish Processing Technology, Karnataka Veterinary, Animal and Fisheries Sciences University Bidar. College of Fisheries, 575002, Mangaluru, India
| | | | - Veena Shetty Alandur
- Department of Microbiology, K S Hegde Medical Academy (KSHEMA), Nitte Univeristy, Deralakatta, Mangaluru, 575018, India
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Krajewska A, Dziki D. Enrichment of Cookies with Fruits and Their By-Products: Chemical Composition, Antioxidant Properties, and Sensory Changes. Molecules 2023; 28:molecules28104005. [PMID: 37241744 DOI: 10.3390/molecules28104005] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2023] [Revised: 05/07/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023] Open
Abstract
Cookies made from wheat have become increasingly popular as a snack due to their various advantages, such as their convenience as a ready-to-eat and easily storable food item, wide availability in different types, and affordability. Especially in recent years, there has been a trend towards enriching food with fruit additives, which increase the health-promoting properties of the products. The aim of this study was to examine current trends in fortifying cookies with fruits and their byproducts, with a particular focus on the changes in chemical composition, antioxidant properties, and sensory attributes. As indicated by the results of studies, the incorporation of powdered fruits and fruit byproducts into cookies helps to increase their fiber and mineral content. Most importantly, it significantly enhances the nutraceutical potential of the products by adding phenolic compounds with high antioxidant capacity. Enriching shortbread cookies is a challenge for both researchers and producers because the type of fruit additive and level of substitution can diversely affect sensory attributes of cookies such as color, texture, flavor, and taste, which have an impact on consumer acceptability.
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Affiliation(s)
- Anna Krajewska
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland
| | - Dariusz Dziki
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland
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Grgić T, Pavišić Z, Maltar-Strmečki N, Voučko B, Čukelj Mustač N, Ćurić D, Le-Bail A, Novotni D. Ultrasound-assisted Modification of Enzymatic and Antioxidant Activities, Functional and Rheological Properties of Oat and Barley Bran. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03074-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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Yaver E. Dephytinized flaxseed flours by phytase enzyme and fermentation: functional ingredients to enhance the nutritional quality of noodles. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1946-1953. [PMID: 36226384 DOI: 10.1002/jsfa.12266] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 08/29/2022] [Accepted: 10/13/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Phytic acid is an antinutritional compound that reduces the bioavailability of minerals and proteins. Flaxseed is a rich source of unsaturated fatty acids and antioxidants. In this study, flaxseed flour was dephytinized by phytase enzyme and fermentation. Untreated and dephytinized flaxseed flours were used in noodle production at 0%, 10%, 20% and 30% levels to improve nutritional quality. RESULTS The addition of flaxseed flours did not show an adverse effect on the cooking loss values of noodles (4.22-4.85%). Firmness values of noodles containing 10% flaxseed flour were close to the control (0% flaxseed flour). The ash, protein and fat levels of noodles were enhanced with the addition of flaxseed flours. The use of 30% phytase-treated flaxseed flour in noodles elicited lower phytic acid concentration (1.35 g kg-1 ) than the control (1.52 g kg-1 ). The greatest total phenolic contents in noodles were obtained with the inclusion of fermented flour. Besides that, noodles made from flaxseed flours exhibited stronger antioxidant activity than the control. The overall acceptability scores of noodles containing 10% and 20% dephytinized flours were close to the control. CONCLUSION The findings demonstrated that the inclusion of dephytinized flaxseed flours up to 20% can allow the production of functional noodles with acceptable quality. Moreover, phytase enzyme treatment method revealed lower phytic acid content than fermentation method in noodles and better antioxidant properties than untreated noodles. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Elif Yaver
- Department of Food Engineering, Engineering Faculty, Necmettin Erbakan University, Konya, Turkey
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Yaver E. Nutritional and textural properties and antioxidant activity of breads prepared from immature, mature, germinated, fermented and black chickpea flours. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:7164-7171. [PMID: 35726896 DOI: 10.1002/jsfa.12082] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 06/14/2022] [Accepted: 06/21/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Chickpea is a rich source of proteins with well-balanced amino acids, dietary fibers, vitamins, minerals and phytochemicals. In the present study, immature, mature, germinated, fermented and black chickpea flours at a 20% ratio were used in breadmaking to reduce the glycemic index and enhance nutritive value. The effects of chickpea flours on the physical, chemical and textural characteristics, as well as the antioxidant properties and in vitro glycemic index of bread were compared. RESULTS Compared to the control (100% wheat bread), the inclusion of chickpea flours at a 20% ratio generally showed greater ash, fat and protein contents in bread. The use of immature, germinated and fermented chickpea flours in bread elicited a lower phytic acid concentration than that of bread containing mature and black chickpea flours. On the other hand, the inclusion of immature and germinated chickpea flours presented the highest total phenolic content in bread. Moreover, in vitro glycemic index values of loaves made with chickpea flours were markedly lower (at least 11%) compared to the control. The specific volume values of bread samples formulated with chickpea flours (except for fermented chickpea flour) were similar (P > 0.05) to each other. Bread samples containing immature and germinated chickpea flours exhibited lower hardness and chewiness than those of other samples containing chickpea flours. CONCLUSION The findings showed that immature, germinated and black chickpea flours are a good alternative to mature chickpea flour with respect to producing healthy bread. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Elif Yaver
- Department of Food Engineering, Engineering Faculty, Necmettin Erbakan University, Konya, Turkey
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Singh PM, Dhar P, Bhagya Raj GVS, Deka SC. Effect of ultrasound assisted extraction of dietary fibre from pineapple peel and its application with anthocyanin rich black rice. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17111] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- P. M. Singh
- Department of Food Engineering and Technology, School of Engineering Tezpur University Assam India
| | - P. Dhar
- Department of Food Engineering and Technology, School of Engineering Tezpur University Assam India
| | - G. V. S. Bhagya Raj
- Department of Food Engineering and Technology, School of Engineering Tezpur University Assam India
| | - S. C. Deka
- Department of Food Engineering and Technology, School of Engineering Tezpur University Assam India
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Khrundin D, Ponomarev V, Yunusov E. Fermented oat milk as a base for lactose-free sauce. FOODS AND RAW MATERIALS 2022. [DOI: 10.21603/2308-4057-2022-1-155-162] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Introduction. We studied the use of fermented oat milk to produce sauce and evaluated its properties. The research was motivated by the current demand for so called “plant milk” commonly perceived as an alternative to cow’s milk.
Study objects and methods. The experimental samples were produced from oats-based drinks (1.5 and 3.2% fat) fermented with starter cultures of lactic acid microorganisms following the guidelines for yoghurt production. Apple pectin was used as a thickener. Rheological studies were performed using an RM-1 rotational viscometer and a CT-2 texture analyzer according to the standard methods. Sensory evaluation was based on a scoring scale. Physicochemical parameters were determined according to generally accepted methods.
Results and discussion. Oat milk was fermented to produce a sauce base. Acid accumulation increased throughout fermentation up to 135–137°T. Apple pectin (3%) was added to stabilize the structure and ensure the desired consistency. Higher concentrations of pectin increased the hardness and adhesive strength of the samples from both 1.5 and 3.2% oat milk. The 1.5% sauce scored highest in the sensory evaluation. Its physicochemical indicators met the standard requirements for related fermented milk products. We found the best consistency indicators at a pectin concentration of 3%.
Conclusion. The new fermented sauce based on low fat oat milk (1.5% fat) had high consumer appeal as well as physicochemical, sensory, and rheological characteristics. The sauce can be used by people with lactose intolerance and vegetarians.
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Oliveira Batista J, Car Cordeiro C, Klososki SJ, Mongruel Eleutério Dos Santos C, Leão GMC, Pimentel TC, Rosset M. Spent Coffee Grounds Improve the Nutritional Value and Technological Properties of Gluten-free Cookies. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2026266] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
| | | | | | | | | | | | - Michele Rosset
- Campus Colombo, Federal Institute of Paraná, Colombo, Brazil
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Vanlalliani, Dhiman AK, Kathuria D. Effect of packaging on quality attributes of functional cookies during storage. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16386] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Vanlalliani
- Department of Food Science and Technology Dr YS Parmar University of Horticulture and Forestry Solan India
| | - Anju K. Dhiman
- Department of Food Science and Technology Dr YS Parmar University of Horticulture and Forestry Solan India
| | - Deepika Kathuria
- Department of Food Science and Technology Dr YS Parmar University of Horticulture and Forestry Solan India
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Physical Chemical and Textural Characteristics and Sensory Evaluation of Cookies Formulated with Date Seed Powder. Foods 2022; 11:foods11030305. [PMID: 35159461 PMCID: PMC8834499 DOI: 10.3390/foods11030305] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 01/18/2022] [Accepted: 01/20/2022] [Indexed: 02/05/2023] Open
Abstract
Date seeds are a major waste product that can be utilised as a valuable and nutritional material in the food industry. The aim of the present study was to improve cookies quality in terms of functional and textural value and assess the effect of date seed powder flour substitution on the physical and chemical characteristics of cookies. Three substitution levels (2.5, 5 and 7.5%) of flour by fine date seed powder from six varieties locally named Khalas, Khinaizi, Sukkary, Shaham, Zahidi and Fardh were prepared. Two types of flour were used (white flour and whole wheat) at two different baking temperatures: 180 and 200 °C. The incorporation of date seed had no or slight effect on moisture, ash, fat and protein content of the baked cookies. On the other hand, incorporation significantly affected the lightness and hardness of cookies; the higher level of addition, the darker and crispier the resulting cookies. The sensory analysis indicated that the produced cookies were acceptable in terms of smell, taste, texture and overall acceptability. The results indicate that the most acceptable cookies across all evaluated parameters were produced using whole wheat flour with 7.5% levels of date seed powder using Khalas and Zahidi varieties. Overall, the analysis indicated that cookies with acceptable physical characteristics and an improved nutritional profile could be produced with partial replacement of the white/whole wheat flour by date seed powder.
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Wang H, Li A, Kong L, Zhang X. Effect of Zn-Rich Wheat Bran With Different Particle Sizes on the Quality of Steamed Bread. Front Nutr 2021; 8:761708. [PMID: 34957180 PMCID: PMC8702855 DOI: 10.3389/fnut.2021.761708] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Accepted: 11/15/2021] [Indexed: 11/13/2022] Open
Abstract
Bran is the main by-product of wheat milling and the part of the grain with the highest Zn content. We investigated the effects of the particle sizes (coarse, D50 = 375.4 ± 12.3 μm; medium, D50 = 122.3 ± 7.1 μm; and fine, D50 = 60.5 ± 4.2 μm) and addition level (5–20%) of Zn-biofortified bran on the quality of flour and Chinese steamed bread. It was studied to determine if the Zn content of steamed bread could be enhanced without deleterious effects on quality. Dough pasting properties, such as peak viscosity, trough viscosity, final viscosity, breakdown, and setback, decreased significantly as the bran addition level was increased from 5 to 20% but did not significantly differ as a result of different bran particle sizes. Bran incorporation significantly increased hardness, gumminess, chewiness, and adhesiveness, whereas the springiness, cohesiveness, and specific volume of steamed bread decreased with the increase in bran addition. The optimal sensory score of steamed bread samples in the control and Zn fertilizer groups were obtained under 5% bran addition resulting in comparable flavor, and texture relative to control. Meanwhile, the Zn content of the steamed bread in the Zn fertilizer group was 40.2 mg/kg, which was 55.8% higher than that in the control group. Results indicated that adding the appropriate particle size and amount of bran would be an effective and practical way to solve the problem of the insufficient Zn content of steamed bread.
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Affiliation(s)
- Huinan Wang
- Agronomy College, State Key Laboratory of Crop Biology, Shandong Agricultural University, Taian, China.,Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Anfei Li
- Agronomy College, State Key Laboratory of Crop Biology, Shandong Agricultural University, Taian, China
| | - Lingrang Kong
- Agronomy College, State Key Laboratory of Crop Biology, Shandong Agricultural University, Taian, China
| | - Xiaocun Zhang
- Agronomy College, State Key Laboratory of Crop Biology, Shandong Agricultural University, Taian, China
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Saka M, Özkaya B, Saka İ. The effect of bread-making methods on functional and quality characteristics of oat bran blended bread. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100439] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Bhosale YK, Perumal T, Varghese SM, Vincent H, Ramachandran SV. Utilization of shallot bio-waste (Allium cepa L. var. aggregatum) fractions for the production of functional cookies. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2021-0169] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Shallot harvesting and processing produce various waste streams, and the current study aims to investigate the effects of shallot bio-waste powder (SWP) substitution on different flour properties. Increased SWP to 50% substitution of stalk and petiole showed a rise in swelling capacity (43.33%) and water absorption (342.22%), and oil absorption (320.73%), respectively. Foaming capacity improved from 48.00% in control to 60.26% in 30% flower substitution and further decreases to 51.28% at 50%. Pasting properties reduced at higher SWP substitution and the highest drop in peak viscosity was observed at Stalk-50 (457.33 cP). Subsequently, developed functional cookies showed enhanced fiber, ash, total phenol, and total flavonoids with 3, 2, 7, and 5 fold, respectively. Cookies developed with higher substitution were of darker color and higher hardness and fracturability. Sensory evaluation with fuzzy analysis revealed better acceptance for stalk and petiole (10%) and peel (5%) of final cookies with elevated nutritional value.
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Affiliation(s)
- Yuvraj K. Bhosale
- Food Processing Business Incubation Centre , Indian Institute of Food Processing Technology, Ministry of Food Processing Industries, Government of India , Pudukkottai Road , Thanjavur 613005 , Tamil Nadu , India
| | - Thivya Perumal
- Food Processing Business Incubation Centre , Indian Institute of Food Processing Technology, Ministry of Food Processing Industries, Government of India , Pudukkottai Road , Thanjavur 613005 , Tamil Nadu , India
| | - Shery M. Varghese
- Food Processing Business Incubation Centre , Indian Institute of Food Processing Technology, Ministry of Food Processing Industries, Government of India , Pudukkottai Road , Thanjavur 613005 , Tamil Nadu , India
- Bharathidasan University , Tiruchirappalli , Tamil Nadu , India
| | - Hema Vincent
- Food Processing Business Incubation Centre , Indian Institute of Food Processing Technology, Ministry of Food Processing Industries, Government of India , Pudukkottai Road , Thanjavur 613005 , Tamil Nadu , India
| | - Sinija Vadakkepulppara Ramachandran
- Food Processing Business Incubation Centre , Indian Institute of Food Processing Technology, Ministry of Food Processing Industries, Government of India , Pudukkottai Road , Thanjavur 613005 , Tamil Nadu , India
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Mao H, Xu M, Ji J, Zhou M, Li H, Wen Y, Wang J, Sun B. The utilization of oat for the production of wholegrain foods: Processing technology and products. FOOD FRONTIERS 2021. [DOI: 10.1002/fft2.120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
Affiliation(s)
- Huijia Mao
- China–Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health Beijing Technology and Business University Beijing China
| | - Minghao Xu
- China–Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health Beijing Technology and Business University Beijing China
| | - Jingyun Ji
- China–Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health Beijing Technology and Business University Beijing China
| | - Mengsha Zhou
- China–Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health Beijing Technology and Business University Beijing China
| | - Hongyan Li
- China–Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health Beijing Technology and Business University Beijing China
| | - Yangyang Wen
- College of Chemistry and Materials Engineering Beijing Technology and Business University Beijing China
| | - Jing Wang
- China–Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health Beijing Technology and Business University Beijing China
| | - Baoguo Sun
- China–Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health Beijing Technology and Business University Beijing China
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Cao TC, Nguyen TP, Nguyen SN, Tran TTT, Ton NMN, Le VVM. Cellulase-treated deoiled rice bran: effects of treatment conditions on dietary fiber content and utilization for formulation of cookies. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01209-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Dourado Gomes Machado TA, Pacheco MTB, do Egypto Queiroga RDCR, Cavalcante LM, Bezerril FF, Ormenese RDCSC, Garcia ADO, Nabeshima EH, Pintado MME, de Oliveira MEG. Nutritional, physicochemical and sensorial acceptance of functional cookies enriched with xiquexique (Pilosocereus gounellei) flour. PLoS One 2021; 16:e0255287. [PMID: 34375368 PMCID: PMC8354474 DOI: 10.1371/journal.pone.0255287] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2020] [Accepted: 07/13/2021] [Indexed: 11/18/2022] Open
Abstract
The objective of this study was the production of innovative functional cookies enriched with two different sizes (100 and 28 mesh) xiquexique flour by substitution ratio 50% of wheat flour and monitoring the impact of these enrichments on the nutritional, physicochemical, texture characteristics and consumer acceptance. The physicochemical characteristics and sensorial properties of the xiquexique cookies were evaluated in a pursuit to identify an innovative bakery ingredient with high nutritional value and potential function that could be exploited by the food industry. The water activity and moisture values were low, which can provide greater stability during storage of food matrices, such as cookies. The xiquexique cookies had greater ash (2.47-2.74%), protein (0.94-1.36%), fiber (4.41-8.10%), and resistant starch (3.65-2.10%) contents than their respective controls with 100% wheat flour. The functional cookies were rich in minerals: mainly calcium, iron, potassium, magnesium and manganese and can be consumed by all individuals to help meet daily needs, especially those of people who have increased needs for these essential nutrients. In addition to the darker color of the xiquexique cookies, the hardness of these was higher than that of the control cookies, while the expansion index was smaller. The data from the Check All That Apply sensory method, which consists of a test used mainly for recipe adjustments and the development of ideal food products, confirmed that xiquexique flour have the potential for the development of bakery products such as cookies.
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Affiliation(s)
| | - Maria Teresa Bertoldo Pacheco
- Centro de Química de Alimentos e Nutrição Aplicada, Instituto de Tecnologia de Alimentos, Campinas, São Paulo, Brazil
| | | | - Letícia Medeiros Cavalcante
- Departamento de Nutrição, Centro de Ciências da Saúde, Universidade Federal da Paraíba, João Pessoa, Paraíba, Brazil
| | - Fabrícia França Bezerril
- Pós-graduação em Ciência e Tecnologia de Alimentos, Centro de Tecnologia de Alimentos, Universidade Federal da Paraíba, João Pessoa, Paraíba, Brazil
| | | | - Aline de Oliveira Garcia
- Centro de Química de Alimentos e Nutrição Aplicada, Instituto de Tecnologia de Alimentos, Campinas, São Paulo, Brazil
| | - Elizabeth Harumi Nabeshima
- Centro de Química de Alimentos e Nutrição Aplicada, Instituto de Tecnologia de Alimentos, Campinas, São Paulo, Brazil
| | - Maria Manuela Estevez Pintado
- Centro de Biotecnologia e Química Fina, Escola Superior de Biotecnologia, Universidade Católica do Porto, Porto, Portugal
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Nguyen SN, Vien MD, Le TTT, Tran TTT, Ton NMN, Le VVM. Effects of enzymatic treatment conditions on dietary fibre content of wheat bran and use of cellulase‐treated bran in cookie. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15022] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Si Nhat Nguyen
- Department of Food Technology Ho Chi Minh City University of Technology (HCMUT) 268 Ly Thuong Kiet street, District 10 Ho Chi Minh City Vietnam
- Vietnam National University –Ho Chi Minh City (VNU‐HCM) Linh Trung Ward, Thu Duc District Ho Chi Minh City Vietnam
| | - Man Dat Vien
- Department of Food Technology Ho Chi Minh City University of Technology (HCMUT) 268 Ly Thuong Kiet street, District 10 Ho Chi Minh City Vietnam
- Vietnam National University –Ho Chi Minh City (VNU‐HCM) Linh Trung Ward, Thu Duc District Ho Chi Minh City Vietnam
| | - Thi Thu Trang Le
- Department of Food Technology Ho Chi Minh City University of Technology (HCMUT) 268 Ly Thuong Kiet street, District 10 Ho Chi Minh City Vietnam
- Vietnam National University –Ho Chi Minh City (VNU‐HCM) Linh Trung Ward, Thu Duc District Ho Chi Minh City Vietnam
| | - Thi Thu Tra Tran
- Department of Food Technology Ho Chi Minh City University of Technology (HCMUT) 268 Ly Thuong Kiet street, District 10 Ho Chi Minh City Vietnam
- Vietnam National University –Ho Chi Minh City (VNU‐HCM) Linh Trung Ward, Thu Duc District Ho Chi Minh City Vietnam
| | - Nu Minh Nguyet Ton
- Department of Food Technology Ho Chi Minh City University of Technology (HCMUT) 268 Ly Thuong Kiet street, District 10 Ho Chi Minh City Vietnam
- Vietnam National University –Ho Chi Minh City (VNU‐HCM) Linh Trung Ward, Thu Duc District Ho Chi Minh City Vietnam
| | - Van Viet Man Le
- Department of Food Technology Ho Chi Minh City University of Technology (HCMUT) 268 Ly Thuong Kiet street, District 10 Ho Chi Minh City Vietnam
- Vietnam National University –Ho Chi Minh City (VNU‐HCM) Linh Trung Ward, Thu Duc District Ho Chi Minh City Vietnam
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20
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Feizollahi E, Mirmahdi RS, Zoghi A, Zijlstra RT, Roopesh MS, Vasanthan T. Review of the beneficial and anti-nutritional qualities of phytic acid, and procedures for removing it from food products. Food Res Int 2021; 143:110284. [PMID: 33992384 DOI: 10.1016/j.foodres.2021.110284] [Citation(s) in RCA: 55] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2020] [Revised: 02/27/2021] [Accepted: 02/27/2021] [Indexed: 12/11/2022]
Abstract
Phytic acid (PA) is the primary phosphorus reserve in cereals and legumes which serves the biosynthesis needs of growing tissues during germination. It is generally considered to be an anti-nutritional factor found in grains because it can bind to minerals, proteins, and starch, limiting their bioavailability. However, this same mineral binding property can also confer a number of health benefits such as reducing the risk of certain cancers, supporting heart health, and managing renal stones. In addition, the ability of PA to bind minerals allows it to be used in certain food quality applications such as stabilizing the green color of vegetables, preventing lipid peroxidation, and reducing enzymatic browning in fruits/vegetables. These beneficial properties create a potential for added-value applications in the utilization of PA in many new areas. Many possible processing techniques for the preparation of raw materials in the food industry can be used to reduce the concentration of PA in foods to mitigate its anti-nutritional effects. In turn, the recovered PA by-products could be available for novel uses. In this review, a general overview of the beneficial and anti-nutritional effects of PA will be discussed and then dephytinization methods will be explained.
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Affiliation(s)
- Ehsan Feizollahi
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - Razieh Sadat Mirmahdi
- Department of Food Sciences and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Science, P. O. Box: 193954741, Tehran, Iran
| | - Alaleh Zoghi
- Department of Food Sciences and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Science, P. O. Box: 193954741, Tehran, Iran
| | - Ruurd T Zijlstra
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - M S Roopesh
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada.
| | - Thava Vasanthan
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada.
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21
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KÖTEN M. Influence of roasted and unroasted terebinth (Pistacia terebinthus) on the functional, chemical and textural properties of wire-cut cookies. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.17020] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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22
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Ning X, Luo Z, Chen Z, Zhou C, Xie C, Du W, Wang L. Fortification of set yogurt with passion fruit juice: Effects on fermentation kinetics, physicochemical properties, and functionality. J Dairy Sci 2021; 104:4084-4093. [PMID: 33589256 DOI: 10.3168/jds.2020-19261] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Accepted: 11/16/2020] [Indexed: 12/18/2022]
Abstract
With the purpose of developing an alternative set yogurt with high consumer acceptability, passion fruit juice, at levels that varied from 0 to 10%, was incorporated into set yogurt, and the effects on the fermentation kinetics, physicochemical properties, and functionality of set yogurt were evaluated. The results showed that the addition of passion fruit juice was simultaneously propitious for milk acidification in earlier fermentation stages and reduced the fermentation rate at later stages of fermentation. The phenolic compounds and pectin in passion fruit juice interacted with caseins to form soluble complexes, enhancing the gel strength of set yogurts by 7.5%. The aroma and flavor of the set yogurt was improved as well. However, with the addition of 10% passion fruit juice, the gel structure was destroyed, and the quality of the set yogurt was very degraded. More importantly, the addition of passion fruit juice increased the polyphenol content and significantly enhanced the antioxidant activity of the set yogurt. This investigation demonstrated the feasibility of fabricating passion fruit juice-enriched set yogurt and its superior quality compared with the corresponding normal product.
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Affiliation(s)
- Xin Ning
- Guangxi Key Laboratory of Agricultural Resources Chemistry and Biotechnology, Yulin 537000, People's Republic of China; Colleges and Universities Key Laboratory for Efficient Use of Agricultural Resources in the Southeast of Guangxi, Yulin 537000, People's Republic of China; College of Chemistry and Food Science, Yulin Normal University, Yulin 537000, People's Republic of China
| | - Zhihui Luo
- Guangxi Key Laboratory of Agricultural Resources Chemistry and Biotechnology, Yulin 537000, People's Republic of China; Colleges and Universities Key Laboratory for Efficient Use of Agricultural Resources in the Southeast of Guangxi, Yulin 537000, People's Republic of China; College of Chemistry and Food Science, Yulin Normal University, Yulin 537000, People's Republic of China
| | - Zhilin Chen
- College of Chemistry and Food Science, Yulin Normal University, Yulin 537000, People's Republic of China
| | - Chunyao Zhou
- College of Chemistry and Food Science, Yulin Normal University, Yulin 537000, People's Republic of China
| | - Cuiqing Xie
- College of Chemistry and Food Science, Yulin Normal University, Yulin 537000, People's Republic of China
| | - Wei Du
- Guangxi Hong Bang Food Co. Ltd., Yulin 537400, People's Republic of China
| | - Lei Wang
- Guangxi Key Laboratory of Agricultural Resources Chemistry and Biotechnology, Yulin 537000, People's Republic of China; Colleges and Universities Key Laboratory for Efficient Use of Agricultural Resources in the Southeast of Guangxi, Yulin 537000, People's Republic of China; College of Chemistry and Food Science, Yulin Normal University, Yulin 537000, People's Republic of China.
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23
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Dhillon B, Sodhi NS, Aneja E, Kumar A, Jaiswal S. Physico-chemical and textural (sensorial and electromyographic) evaluation of cookies formulated using different ratios of brown rice flour and refined wheat flour. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00625-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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24
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Zielińska E, Pankiewicz U. Nutritional, Physiochemical, and Antioxidative Characteristics of Shortcake Biscuits Enriched with Tenebrio molitor Flour. Molecules 2020; 25:molecules25235629. [PMID: 33265946 PMCID: PMC7730627 DOI: 10.3390/molecules25235629] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2020] [Revised: 11/25/2020] [Accepted: 11/27/2020] [Indexed: 11/16/2022] Open
Abstract
Edible insects, due to their high nutritional value, are a good choice for traditional food supplementation. The effects of partial replacement of wheat flour and butter with mealworm flour (Tenebrio molitor) on the quality attributes of shortcake biscuits were studied. The approximate composition was analyzed, along with the physical properties and color. Moreover, the antioxidant properties, starch digestibility, and glycemic index were determined in vitro. The protein and ash contents in biscuits supplemented with mealworm flour increased, while the carbohydrates content decreased. The increasing insect flour substitution decreased the lightness (L*) and yellowness (b*) but increased the redness (a*), total color difference (ΔE), and browning index (BI). The spread factor for the sample with the highest proportion of mealworm flour was significantly higher than the other biscuits. Furthermore, higher additions of mealworm flour increased the antioxidant activity of the biscuits and contributed to an increase in the content of slowly digested starch, with a decrease in the content of rapidly digested starch. Therefore, the results of the research are promising and indicate the possibility of using edible insects to enrich food by increasing the nutritional and health-promoting values.
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25
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Ning X, Wu J, Luo Z, Chen Y, Mo Z, Luo R, Bai C, Du W, Wang L. Cookies fortified with purple passion fruit epicarp flour: Impact on physical properties, nutrition, in vitro starch digestibility, and antioxidant activity. Cereal Chem 2020. [DOI: 10.1002/cche.10367] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Xin Ning
- Guangxi Key Laboratory of Agricultural Resources Chemistry and Biotechnology Yulin China
- Colleges and Universities Key Laboratory for Efficient Use of Agricultural Resources in the Southeast of Guangxi Yulin China
- College of Chemistry and Food Science Yulin Normal University Yulin China
| | - Juanjuan Wu
- Foreign Languages Department Yulin Normal University Yulin China
| | - Zhihui Luo
- Guangxi Key Laboratory of Agricultural Resources Chemistry and Biotechnology Yulin China
- Colleges and Universities Key Laboratory for Efficient Use of Agricultural Resources in the Southeast of Guangxi Yulin China
- College of Chemistry and Food Science Yulin Normal University Yulin China
| | - Yuan Chen
- Guangxi Key Laboratory of Agricultural Resources Chemistry and Biotechnology Yulin China
- Colleges and Universities Key Laboratory for Efficient Use of Agricultural Resources in the Southeast of Guangxi Yulin China
- College of Chemistry and Food Science Yulin Normal University Yulin China
| | - Zimei Mo
- Guangxi‐Asean Center for Food and Drug Safety Control Nanning China
| | - Ronghua Luo
- College of Chemistry and Food Science Yulin Normal University Yulin China
| | - Chuanjiang Bai
- College of Chemistry and Food Science Yulin Normal University Yulin China
| | - Wei Du
- Guangxi Hong Bang Food Co. Ltd Yulin China
| | - Lei Wang
- Guangxi Key Laboratory of Agricultural Resources Chemistry and Biotechnology Yulin China
- Colleges and Universities Key Laboratory for Efficient Use of Agricultural Resources in the Southeast of Guangxi Yulin China
- College of Chemistry and Food Science Yulin Normal University Yulin China
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26
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Boruczkowska H, Boruczkowski T, Figurska-Ciura D, Drożdż W. Effect of addition of dried potato pulp on selected quality characteristics of shortcrust pastry cookies. Open Life Sci 2020; 15:735-741. [PMID: 33817261 PMCID: PMC7747520 DOI: 10.1515/biol-2020-0093] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 08/02/2020] [Accepted: 08/04/2020] [Indexed: 11/15/2022] Open
Abstract
Potato pulp is a nuisance waste from the production of potato starch, containing large amounts of dietary fiber; therefore, addition of the pulp to food may have a positive effect on the nutritional value of food products. To increase the amount of dietary fiber, shortcrust pastry cookies were baked by replacing some of the flour (20-100%) with an equivalent amount of dried potato pulp. In all the tested variants, correct confectionery products were obtained. The color of finished product (measured using Konica-Minolta CM-5 spectrophotometer) and mechanical properties of raw dough and baked cookies (subjected to a tensile test, using INSTRON 5544 Tensile Tester) were determined. Furthermore, the samples were subjected to sensory consumer assessment (evaluated on a 7-point hedonic scale). Colorimetric tests of the cookies showed a slight shift in their color from yellow toward green but at the same time lowering its saturation. Strength tests show that only the replacement of more than 40% of flour by the dried pulp resulted in a significant increase in the hardness of baked products. Regarding the tests with consumers, cookies containing up to 40% potato pulp were acceptable. Such a large addition of potato pulp to shortcrust pastry cookies creates new opportunities for this waste management.
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Affiliation(s)
- Hanna Boruczkowska
- Department of Food Storage and Technology, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Tomasz Boruczkowski
- Department of Human Nutrition, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Danuta Figurska-Ciura
- Department of Human Nutrition, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Wioletta Drożdż
- Department of Food Storage and Technology, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
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27
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Paesani C, Bravo-Núñez Á, Gómez M. Effect of extrusion of whole-grain maize flour on the characteristics of gluten-free cookies. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109931] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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28
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Karra S, Sebii H, Bouaziz MA, Blecker C, Attia H, Besbes S. Male date palm flower powder: Effect of incorporation on physico‐chemical, textural, and sensory quality of biscuits. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14687] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sirine Karra
- Laboratory of Analysis Valorisation and Food Safety, Department of Biology National School of Engineers of Sfax, University of Sfax Sfax Tunisia
| | - Haifa Sebii
- Laboratory of Analysis Valorisation and Food Safety, Department of Biology National School of Engineers of Sfax, University of Sfax Sfax Tunisia
| | - Mohamed Ali Bouaziz
- Laboratory of Analysis Valorisation and Food Safety, Department of Biology National School of Engineers of Sfax, University of Sfax Sfax Tunisia
| | - Christophe Blecker
- Laboratory of Food Science and Formulation, Faculty of Gembloux Agro‐Bio Tech University of Liège Liège Belgium
| | - Hamadi Attia
- Laboratory of Analysis Valorisation and Food Safety, Department of Biology National School of Engineers of Sfax, University of Sfax Sfax Tunisia
| | - Souhail Besbes
- Laboratory of Analysis Valorisation and Food Safety, Department of Biology National School of Engineers of Sfax, University of Sfax Sfax Tunisia
- Laboratory of Food Science and Formulation, Faculty of Gembloux Agro‐Bio Tech University of Liège Liège Belgium
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29
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Saka İ, Özkaya H, Özkaya B. Potential utilization of bulgur bran as a source of dietary fiber in cookies. Cereal Chem 2020. [DOI: 10.1002/cche.10315] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- İrem Saka
- Faculty of EngineeringDepartment of Food EngineeringAnkara UniversityGölbaşı Campus Ankara Turkey
| | - Hazım Özkaya
- Faculty of EngineeringDepartment of Food EngineeringAnkara UniversityGölbaşı Campus Ankara Turkey
| | - Berrin Özkaya
- Faculty of EngineeringDepartment of Food EngineeringAnkara UniversityGölbaşı Campus Ankara Turkey
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30
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Jribi S, Sahagún M, Belorio M, Debbabi H, Gomez M. Effect of sprouting time on dough and cookies properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00407-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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31
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Roriz CL, Heleno SA, Carocho M, Rodrigues P, Pinela J, Dias MI, Fernandes IP, Barreiro MF, Morales P, Barros L, Ferreira ICFR. Betacyanins from Gomphrena globosa L. flowers: Incorporation in cookies as natural colouring agents. Food Chem 2020; 329:127178. [PMID: 32502746 DOI: 10.1016/j.foodchem.2020.127178] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2020] [Revised: 05/22/2020] [Accepted: 05/27/2020] [Indexed: 01/31/2023]
Abstract
A betacyanin rich extract was obtained from the flowers of Gomphrena globosa L. by ultrasound-assisted extraction and dried either by lyophilization or spray-drying, was tested as a natural colourant in cookies and compared to a commercial colourant. The extracts were characterized in terms of betacyanin content and antioxidant potential. The effects of the colourants incorporation in the cookies were assessed through proximate composition, soluble sugars, fatty acids, color, texture and microbial load, over a shelf life of 30 days. Considering all the assays and analyzing the results through a 2-way analysis of variance, the cookies incorporated with spray-dried colourant showed the most intense pink coloration while cookies incorporated with lyophilized extract lost less color intensity over time. Thus, betacyanin extracts have potential as pink natural alternatives to synthetic colourants in the food industry.
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Affiliation(s)
- Custódio Lobo Roriz
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Dpto. Nutrición y Ciencia de los Alimentos. Facultad de Farmacia, Universidad Complutense de Madrid (UCM), Madrid, Spain
| | - Sandrina A Heleno
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Márcio Carocho
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Paula Rodrigues
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - José Pinela
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Maria Inês Dias
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Isabel P Fernandes
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Maria Filomena Barreiro
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Patricia Morales
- Dpto. Nutrición y Ciencia de los Alimentos. Facultad de Farmacia, Universidad Complutense de Madrid (UCM), Madrid, Spain
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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32
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de Castro LA, Lizi JM, Chagas EGLD, de Carvalho RA, Vanin FM. From Orange Juice By-Product in the Food Industry to a Functional Ingredient: Application in the Circular Economy. Foods 2020; 9:E593. [PMID: 32384647 PMCID: PMC7278819 DOI: 10.3390/foods9050593] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 04/26/2020] [Accepted: 04/30/2020] [Indexed: 11/17/2022] Open
Abstract
In the orange juice industry, more than 50% of raw material becomes by-products that are rich in active compounds and have high nutritional content. Improved use of these by-products could represent a key strategy for a circular economy. The objective of this study was to produce a flour from orange juice by-product, characterize it, and then apply this flour to produce cookies. Orange by-product flour (OBPF) was characterized in terms of its chemical composition, dietary fiber, phenolic compounds, antioxidant potential, and hygroscopic properties. Subsequently, the effect of substituting wheat flour by OBPF in cookies was evaluated. OBPF presented a very high content of dietary fiber (73.61% dry matter (DM)), minerals (ash = 2.72% DM), and total phenolic compounds (534 ± 30 mg gallic acid equivalent (GAE)/100 g of DM). In general, the properties of cookies were not significantly influenced by using OBPF as a substitution for wheat flour. Sensorial analyses showed that cookies produced with 10% OBPF presented the higher scores. Therefore, OBPF showed interesting characteristics, suggesting its possible use in the development of fiber enriched foods such as cookies; and its production represents a key strategy for the orange juice processing industries towards the application of a circular economy in the food system.
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Affiliation(s)
| | | | | | | | - Fernanda Maria Vanin
- Food Engineering Department, University of São Paulo, Faculty of Animal Science and Food Engineering (USP/FZEA), Laboratory of Bread and Dough Process (LAPROPAMA), Av. Duque de Caxias Norte 225, Pirassununga 13635-900, SP, Brazil; (L.A.d.C.); (J.M.L.); (E.G.L.d.C.); (R.A.d.C.)
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33
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Jakubczyk A, Ćwiek P, Rybczyńska-Tkaczyk K, Gawlik-Dziki U, Złotek U. The Influence of Millet Flour on Antioxidant, Anti-ACE, and Anti-Microbial Activities of Wheat Wafers. Foods 2020; 9:E220. [PMID: 32093055 PMCID: PMC7074126 DOI: 10.3390/foods9020220] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2020] [Revised: 02/13/2020] [Accepted: 02/17/2020] [Indexed: 01/10/2023] Open
Abstract
The aim of the present study was to investigate antioxidant, angiotensin converting enzyme (ACE) inhibitory, and anti-microbial activities of wheat wafers enriched with 1%, 2%, or 3% (w/w) of millet flour (M1, M2, or M3, respectively). All samples were characterized by a richer composition of protein, polyphenols, flavonoids, phenolic acids, and reducing sugar in comparison with the control sample. The highest content of the components, i.e., 1.03 mg mL-1, 0.021 mg mL-1, 2.26 mg mL-1, 0.17 µg mL-1, and 0.63 mg mL-1, respectively, was detected in sample M3. The same sample was characterized by 803.91 and 42.79% of water and oil absorption capacity, respectively. The additive did not change the rheological features of the wafers. The 3% addition of millet flour to the wafer formulation induced the highest antioxidant activity against DPPH, Fe2+ chelation, and ACE inhibitory activity of hydrolysates (IC50 = 191.04, 0.46, and 157.73 µg mL-1, respectively). The highest activities were determined in the M3 fraction <3.0 kDa (IC50 = 3.46, 0.26, and 16.27 µg mL, respectively). In turn, the M2 fraction was characterized by the highest antimicrobial activity against Listeria monocytogenes with a minimum inhibitory concentration (MIC) value of 75 µg mL-1.
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Affiliation(s)
- Anna Jakubczyk
- Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna 8, 20-704 Lublin, Poland; (A.J.); (P.Ć.); (U.G.-D.)
| | - Paula Ćwiek
- Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna 8, 20-704 Lublin, Poland; (A.J.); (P.Ć.); (U.G.-D.)
| | - Kamila Rybczyńska-Tkaczyk
- Department of Environmental Microbiology, Laboratory of Mycology, The University of Life Sciences, Leszczyńskiego Street 7, 20-069 Lublin, Poland;
| | - Urszula Gawlik-Dziki
- Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna 8, 20-704 Lublin, Poland; (A.J.); (P.Ć.); (U.G.-D.)
| | - Urszula Złotek
- Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna 8, 20-704 Lublin, Poland; (A.J.); (P.Ć.); (U.G.-D.)
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Development of a functional rice bran cookie rich in γ-oryzanol. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-018-00022-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Lyu Z, Huang B, Li Z, Wang Z, Chen Y, Zhang S, Lai C. Net energy of oat bran, wheat bran, and palm kernel expellers fed to growing pigs using indirect calorimetry. Anim Sci J 2018; 90:98-107. [DOI: 10.1111/asj.13124] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2018] [Revised: 09/13/2018] [Accepted: 09/19/2018] [Indexed: 12/21/2022]
Affiliation(s)
- Zhiqian Lyu
- State Key Laboratory of Animal Nutrition; Ministry of Agriculture Feed Industry Centre; China Agricultural University; Beijing China
| | - Bingbing Huang
- State Key Laboratory of Animal Nutrition; Ministry of Agriculture Feed Industry Centre; China Agricultural University; Beijing China
| | - Zhongchao Li
- State Key Laboratory of Animal Nutrition; Ministry of Agriculture Feed Industry Centre; China Agricultural University; Beijing China
| | - Zhenyu Wang
- State Key Laboratory of Animal Nutrition; Ministry of Agriculture Feed Industry Centre; China Agricultural University; Beijing China
| | - Yifan Chen
- State Key Laboratory of Animal Nutrition; Ministry of Agriculture Feed Industry Centre; China Agricultural University; Beijing China
| | - Shuai Zhang
- State Key Laboratory of Animal Nutrition; Ministry of Agriculture Feed Industry Centre; China Agricultural University; Beijing China
| | - Changhua Lai
- State Key Laboratory of Animal Nutrition; Ministry of Agriculture Feed Industry Centre; China Agricultural University; Beijing China
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